Cheddar and Ham Risotto
Cheese rice and ham was a favorite of mine growing up. Unlike the childhood kind that used Velveeta cheese and minute rice, this is a more refined version. A classic risotto is already creamy and the addition of cheddar makes it extra luxurious and creamy.
Most ham you but is precooked and that is what I like to use. You just need to warm it up so adding at the end keeps the ham juicy. Any type of cheese you like works here and I like to use a mild cheddar or a white cheddar. For an added addition you can add broccoli or peas.
(adsbygoogle = window.adsbygoogle || []).push({});A cheesy and luxury risotto with cheddar cheese and ham.
- 1 cup Arborio rice
- 1 quart Stock (Ham, vegetable or chicken)
- 1 cup Cheddar cheese (4 oz)
- 1 tbsb Butter
- 1/4 cup White wine
- 1 cup Ham (diced and pre-cooked)
- 1/2 Onion (diced)
- Cook the onion
Place the stock in a bot and bring to a simmer.
Dice 1/2 an onion and add to another stockpot over medium heat with a tablespoon of olive oil. Add a pinch of salt and cook for 5 minutes, stirring to prevent it from boiling.
- Cook the rice
Add the rice to the stockpot and mix for a minute. Ensure that the rice is coated with the olive oil. After a minute add 1/4 cup wine. Constantly stir and add one ladle of stock at a time, waiting to add the next ladle until the previous one has been absorbed. Continue for roughly 20 minutes.
- Finish the risotto
Once the risotto is done add the ham, cheese and butter. Remove from the heat and cover with a tight fitting lid for 5 minutes.
Stir to make sure everything is mixed and serve.